La Chambre

Ingredients

For the sweet pastry:

• 180g T55 flour
• 20g almond powder
• 55g icing sugar
• 100g butter
• 30g beaten egg
• A pinch of salt

For the almond cream :

• 65g soft butter
• 65g almond powder
• 65g sugar
• 65g whole beaten egg
• Zest of 1/2 lime

For the blueberry filling :

• 300g frozen blueberries
• 100g blueberry-lime jam
• Zest of 1/2 lime

Instructions

• The day before, place 180g flour, 20g almond powder and 55g icing sugar in the bowl of a food processor fitted with the sheet of paper.
• Add 100g softened butter, a pinch of salt and mix at low speed until you obtain a sandy mixture.
• Form a ball by hand, wrap and leave in the fridge for at least 4 hours or overnight.
• Prepare the almond cream. In a bowl, mix 65g soft butter, 65g almond powder, 65g sugar, 65g beaten egg and the zest of half a lime. Set aside in the fridge.
• The next day, preheat the oven to 160°C.
• Roll out the pastry to a thickness of 2 mm on a floured work surface.
• Line the tartlet circles and place them on a perforated mat on a perforated baking sheet.
• Prick the tart shells with a fork and bake the pastry for 10 minutes at 160°C.
• Remove the tartlets from the oven
• Mix the almond cream to soften it and spoon 1/3 of the mixture into the tartlets, no more as the almond cream will swell.
• Bake in the oven for a further 15 minutes
• Once the tart has cooled, use a microplane to smooth the edges of the tart by gently grating
• Heat 100g of the blueberry-lime jam in a saucepan over a low heat.
• Place 300g of frozen blueberries in a salad bowl.
• Pour the hot jam over the frozen blueberries and mix well
• Divide the blueberries between the tartlets
• Zest 1⁄2 lime over the tartlets and serve immediately